Process of making food from spent yeast.



UNITED STATES. PATENT orriou.

PAUL E. FLOARE, OF .KANSAS CITY, MISSOURI,

rnocnss OF MAKING roon rnom SPENT. YEAST.

1,207,012. specification of Letters latent! Patented Dec. 5, 1916. NoDrawing. Application filed July 7, 1915. Serial No. 38,498. Y To allwhom it may concern: to settle to the bottom of the tank, the water Beit known that I, PAUL E. Fromm, a is withdrawn from the tank throughfaucets subject of the Emperor'of Austria-Hungary, which are placed oneabove the'o'ther several residing at Kansas City, in the county ofinchesapart, the uppermost faucet being J ackson. and Statezof Missouri, haveinfirst opened until the water has been drained vented certain new anduseful Improvetb its level, then the next succeeding faucet merits inProcesses of Making Foods from is opened and so on until all the Waterhas Spent Yeast; and I do hereby declare-the been removed from the wasteproducts. The following to be a full, clear and' exact decompressed airin the tank not only serves 1 scription of the invention, such as willenabl to force the waterthrough all parts of the others skilled in theartv to which it 'apper Wa te product when the product is being agitainsto make and use the same. tated but also serves to force the water Thisinvention relates to foods and through the faucets as said faucets aremethod of making the same; opened, it being understood of course that 15Th object of the invention is, in a ready, when the water has been.forced out to a practical, and thoroughly feasible a er, levelwith thefirst faucet, said faucet is toutilize spent yeast, a by-product in theclosed and the next faucet opened, and in fermentation of malts andgrain in brewing View of employing the compressed air, the anddistillation, in the production of a valu- -waste produot will be muchmore thoroughly 20 able food product for consumption by the drained andmore thoroughly and quickly human and brute creation, and further indried A new supply of water and airis employing such, by-product in theproducthen lntroduced, into the tank and the above tionof vanilla andcider, andto augment, operation repeated and so on until all of. to amarked degree, the percentage of but-- the' residual. ferment, or otherforeign sub- 25 ter-fat in milk, whereby the produ t r stances, havebeen removed. The waste so sulting from the various processes followedproduct or yeast isthen removed fr the v in the production of dairy foodt ff will tank and sub ected to pressure, the same bepossess 'addedrichness and increased food 111g xposed to the air a predeterminedvalues Without material advance in cost of length of time, while-beingdrained or filv so their manufacture. tered and also during the processof drying, 86

The prime object of my invention is to a Kelley press, Patent No.815,021 and later utilize. the spent yeast, a substance or resipatents,being preferably used as superior redue devoid of the spores and germsof fersults may thus be accomplished. After the mentation and consistinghalf and half of product is freed of any residual ferment, a

35 corn germ bran and corn meal resulting com-minuted or finely dividedvegetable 90 from brewery and distillery operations and product, such ascorn meal, orthe like, is converting the same into food substance. Im edW1 l l the substance thus obtained, thus This is accomplished byproviding a t nk f rendering the same palatable for consumpa size tocontain from five hundred to six tlon by animals. 40 hundred gallons,which tank i t b In order to Increase the richness of this vided with asuitable agitator or dasher for o h used feeding milk COWS, ad mixingthe product \vith'the water in the proportion of finely cleansed andground tank. In cleansing the product or yeast cocoa hulls or shells maybe added to the from all residual ferment, a quantity of. mixture-whichwill result in increasing the 45 water is placed in the tank and acertain richness of the milk, as well as the butter amount ofwasteproduct or yeast entered fat produced. therein, after which asuitable amount of When the product is to be used for human air iscompressed within the tank and the consumption, any suitable saccharinemaagitator or dasher rotated a predetermined terlal, such as sugar, orthe like, may be 50 time for thoroughly commingling the Waste added tothe mixture of yeast and corn meal, 10? product with the water, theagitator being thus rendering the same very palatable, esoperated forapproximately ten minutes. pecially as a breakfast food. After theoperation of the agitator has been When the yeast is taken from thepress, stopped for at least fifteen minutes, or a it is in a dry cakeformation and is to be 5-5 suficient time to permit the waste productsground properly before the corn meal or essr AVAILABLE COP" othersubstances are commingled therewith. placing the same in an air tightvessel, addhe yeast products and corn meal are mixed mg thereto aquantity of water and fillin" together preferably in equal proportions.the'remainder of the vessel with compressed air, agitating the contentsa prescribed time it 1. A method of producing artificial food andpermitting the same to settle for a presisting intaking spent yeastresul' scribed time, then drawing off the water from rewery anddistillery operations, and repeating the above operation until theplacing the same in an air tight vessel, addproduct is free of allferment and inherent the remainder of the vessel with compressed thevessel and draining or filtering the same air, agitating the contents aprescribed time while exposed to the air, then subjecting and permittingthe same to settle for a prethe same to pressure and mixing therewithscribed time, then drawing off the water comminuted particles of cornmeal, said and repeating the above operation until the products beinmixed in equal quantities, 55 product is free of all ferment andinherent and adding thereto a, saccharine material impurities, thenremoving the product from when served as human food. the vessel anddraining or filtering the same 4. A method of producing artificial foodwhile exposed to the air, then Sub ecting the consisting in taking spentyeast resulting same to pressure and mixing therewith comfrom breweryand distlllery operations, 60 minuted particles of corn meal, saidprodplacing the same in an air tight vessel, add ucts being mixed inequal quantities. ing thereto a quantltv of water and filling 2. Amethod of producing artificial food" the remainder of the vessel withcompressed consisting in taking spent yeast resulting air, agitating thecontents a prescribed time from brewery and distillery operations, andpermitting the same to settle, then drawplacing the same in an air tightvessel, adding of! the waterand and filling a ve' operation until i theproduct is free the remainder of the vessel with compressed y of allferment and nherent impurities, then air, agitating the contents aprescribed time, removing the product from the vessel and then drawingoff the water and repeating draining or filtering the same while exposedthe above" operation until the product is to the air, then subjectin thesame to presfree of all ferment and inherent impurities sum and mixingtherewit comminuted parthen removing the. product from the vesselvtic'les of corn meal, cocoa hulls or shells, and and drainingorfiltering the same while ex-. .1 saccharine material, when served asfood. posed to the air, then subjecting the same to t In testimonywhereof I have signed my 75 pressure and mixing therewith comminutedname to'this specification in the presence of pertisles of ctlirn meal,said tprtcildiucts tileing two subscribing witnesses. mm in e uauantities an a ing't ereto'finely gibund cocoa huil or shells. PAULFLOAT???" 3. A method of producing artificial'food Witnesses econsisting in taking spent yeast resulting HARRY L. Wmrscn, from breweryand distillery operations, Crud B. War.

mg thereto a quantity of water and filling impurities; then'removing theproduct from

